Simple to make and tasty to eat … what more could you want in a dish?
How long will it take?
What’s the serving size?
What do I need?
1/2 bunch thyme
1/4 bunch flat-leaf parsley
1 bay leaf
5 fennel fronds
1kg flathead fillets
1 lemon, halved
75ml extra virgin olive oil
For the salsa verde
1 bunch flat-leaf parsley, leaves finely chopped
1 bunch basil, leaves finely chopped
1 garlic clove, finely chopped
1 anchovy fillet in oil, drained, finely chopped
100g pitted green olives, roughly chopped
Finely grated zest of 1 lemon, flesh segmented, chopped, juice reserved
150ml extra virgin olive oil
How do I make it?
Preheat oven to 190°C.
Line a large baking tray with baking paper. Place fish on baking tray keeping fillets close together. Place thyme, parsley, bay leaf and 2 fennel fronds between pieces of fish on the tray. Squeeze juice of 1/2 lemon over fish, then place the lemon on the tray. Bake for 20 minutes or until cooked through.
Once cooked through, remove from the oven and squeeze over juice from remaining 1/2 lemon and drizzle with oil. Scatter with remaining torn fennel sprigs.
For salsa verde, place herbs, garlic and anchovy in a bowl and stir to combine. Stir in olives. Add lemon zest, flesh and reserved juice to mixture. Stir in oil and season to taste. Dollop onto fish.